This dish is not only delicious, but also super elegant and delicate.
Serve it for special occasions or just when you want to reward or treat yourself
This dish is not only delicious, but also super elegant and delicate.
Serve it for special occasions or just when you want to reward or treat yourself
In a heavy-bottomed pot, add 1 cup of water, diced onions, diced garlic and two tablespoons of olive oil. Let cook over low heat for 5-7 minutes or until the water evaporates completely.
Turn the heat up to medium and add a tablespoon of butter. Mix until melted.
Add the rice and stir for a minute until completely sealed. Add enough vegetable stock to cover more or less two centimeters above the rice. Mix and cook over medium heat until the vegetable stock is reduced to the level of the rice. Cover the rice again with the vegetable broth and cook for about 10 minutes, covering with the vegetable broth as many times as necessary.
Add the salt and the moistened saffron and mix.
Cover again with the vegetable broth about two centimeters above the rice and let reduce the liquid again. Add the remaining two tablespoons of butter and 1/2 cup of Parmesan cheese and check the salt. Turn off the heat and cover for 5 minutes.
Serve the risotto hot, with a little Parmesan and some saffron pistils.
By Alicia Santana
